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The Moroccan Cookbook: 70 Delicious Easy-To-Make Dishes From An Exotic Cuisine, Shown Step-By-Step In 300 Colour Photographs
Over 70 traditional dishes provide the definitive guide to the fascinating cuisine and classic recipes of North Africa.
Paperback
First published March 15, 2007
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August 5, 2008
This book is filled with marvelous dishes from Morocco. The author gives a brief introduction to the history of the food, the must haves for spices and then dives into the recipes. The eyes are treated to a sumptuous banquet of color that leaves the mouth lusting for a taste of these exotic treats.
As the author guides the reader through each recipe, little snippets of vocabulary and custom are introduced. The author also notes substitutions in the event that one cannot make the actual doughs or cannot find that one elusive ingredient.
There are only two cons with this book:
1) For many dishes a tagine (both a cooking/serving utensil and a type of dish) is not really discussed. If I'm going to cook traditional Moroccan cuisine, I want to cook it in the traditional Moroccan method. This includes in a tagine over a charcoal brazier. The book completely omits this and cooking on a stove or grill is substituted.
2) I want to know how to make the pastry dough. I don't care if it's difficult, let me choose to make it or not. I don't always want to resort to a substitution.
Despite these two cons, for anyone interested in trying their hand at a wonderful culinary change, I recommend this book.
As the author guides the reader through each recipe, little snippets of vocabulary and custom are introduced. The author also notes substitutions in the event that one cannot make the actual doughs or cannot find that one elusive ingredient.
There are only two cons with this book:
1) For many dishes a tagine (both a cooking/serving utensil and a type of dish) is not really discussed. If I'm going to cook traditional Moroccan cuisine, I want to cook it in the traditional Moroccan method. This includes in a tagine over a charcoal brazier. The book completely omits this and cooking on a stove or grill is substituted.
2) I want to know how to make the pastry dough. I don't care if it's difficult, let me choose to make it or not. I don't always want to resort to a substitution.
Despite these two cons, for anyone interested in trying their hand at a wonderful culinary change, I recommend this book.
Displaying 1 of 1 review